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1
Position a rack in the upper third of the oven and preheat to 475 degrees F. Fill a bowl with hot water; add the noodles and soak 10 minutes.
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2
Drain and hang side by side over the bowl's edge so the noodles don't stick.
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3
Meanwhile, mince the shallot in a food processor.
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4
Heat a skillet over medium-high heat.
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5
Add the shallot and 1 cup broth; cook 3 minutes.
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6
Add the flour and nutmeg; whisk until smooth, 1 minute.
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7
Whisk in the remaining 2 cups broth; cook, whisking, until thickened, 7 minutes.
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8
Whisk in 1/4 cup ricotta and the parsley; remove from the heat.
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9
The sauce will look textured from the cheese.
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10
Mince the celery and carrots in the food processor.
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11
Add the remaining 3/4 cup ricotta, 1/2 cup mozzarella and the egg; pulse until smooth.
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12
Spread 2 tablespoons of the shallot sauce in a 9-by-13-inch baking dish.
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13
Top with 3 noodles and half of the mozzarella mixture.
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14
Repeat the layers, ending with noodles.
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15
Top with the remaining shallot sauce, the tomatoes and the remaining 1/2 cup mozzarella.
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16
Bake until bubbly, about 20 minutes.
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17
Per serving: Calories 421; Fat 14 g (Saturated 7 g); Cholesterol 107 mg; Sodium 434 mg; Carbohydrate 47 g; Fiber 4 g; Protein 26 g
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18
Photograph by Christopher Testani
